Mix vinegar, salt, and sugar in a stainless steel saucepan. Cook over medium heat, stirring until salt and sugar are dissolved. Add cloves, ginger, and chili peppers. Bring mixture to a boil over medium high heat; boil 1 minute. Pack rhubarb in a tall glass sterilized jar. Pour hot mixture over rhubarb to cover completely. Let cool, then cover and refrigerate overnight before using. Refrigerate up to one week only. Makes about 1 pint.
Rhubarb Pickles 2
Barbara Lane, Thorp
2 cups cider vinegar
1-1/2 cups sugar
1-1/2 Tbsp. coarse salt
1/2 tsp. yellow mustard seeds
10 whole cloves
10 whole black peppercorns
1 piece (1-1/2 inch) fresh ginger, peeled and sliced
1 lb. fresh rhubarb, cut crosswise into 3/4-inch pieces
In a nonreactive medium saucepan, combine the vinegar, sugar, salt, mustard seeds, cloves, and peppercorns. Cook over medium heat, stirring occasionally until the sugar is dissolved, about 5 minutes. Add the ginger, then use a vegetable peeler to slice strips of zest from the lemon. Add zest to the saucepan. Let the liquid cool to room temperature, about 30 minutes. Divide the rhubarb among 3 clean, small glass jars. Ladle in the cooled brine mixture. Top with the lids. Refrigerate for 2 days before eating. The pickles will keep for up to 1 month.